Weeknight Chicken and Sausage Jambalaya recipe is a quick and easy, one-pot recipe filled with Cajun and Creole flavor that’s sure to please the whole family.
This is one of my MOST FAVORITE recipes on SouthernBite.com. Weeknight Chicken and Sausage Jambalaya is so flavorful, super easy, quick, and reliable. This is consistently a family favorite in my house! You can make it as spicy or as mild as you would like and even serve it by itself as a hearty, stand-alone meal. No, extra sides or additions are necessary. Enjoy!
What is Chicken and Sausage Jambalaya?
Chicken and sausage jambalaya is a hearty, one-pot meal made popular in Louisiana. This dish combines vegetables, rice, and meat with a variety of seasonings and spices offering bold flavors. Typically this recipe is associated with Creole and Cajun flavors and menus.
The main ingredients of jambalaya are meat (chicken and/or sausage), rice, vegetables, and seasonings. This particular jambalaya recipe includes both chicken and sausage with Creole and Cajun seasonings. While I prefer to include onion, green bell pepper, and tomatoes, other recipes may also feature different vegetables, such as celery. Additional common seasonings found in jambalaya are oregano, paprika, thyme, and cayenne pepper.
Traditionally, chicken and sausage jambalaya is all cooked in one pot starting with the meat. Then, vegetables and spices are added. Finally, rice and broth are poured in and simmered for some time while all the flavors marry.
Why I use parboiled rice:
Not too long ago, I revamped this recipe. I have tried many different types of rice, but I ultimately decided to swap regular long grain rice for parboiled rice. Why? Well, a few reasons…
Parboiled rice, also sometimes called converted rice, is rice that is par-cooked with the husk on. Cooking it with the husk on forces a little of the nutrients from the husk into the grain that would ordinarily be lost when the husk is removed. While parboiling it seems like it would cook faster, it actually takes just a few minutes more to cook over regular long grain white rice. But that’s not a big deal in this case.
The real reason I like to use parboiled rice is the end product it yields. When it is parboiled, it removes a lot of the starch from the outside of the rice. This is a good thing. When it’s added to recipes and cooked through, you’ll end up with individual grains of rice in the dish rather than a sticky mush that sometimes results from using regular rice.
Can you use regular rice? You bet! But, I much prefer the parboiled/converted kind in this recipe. I think you will too.
What is the best sausage for jambalaya?
I think andouille smoked sausage is hands down the best sausage for jambalaya. You may also find it labeled as “cajun sausage” in your grocery store. This sausage is my top choice due to its heavily smoked and spicy flavor. Those flavors marinate so well into the rice and truly give you the culinary experience of a traditional jambalaya.
If you can not find this particular sausage, I recommend reaching for another smoked sausage or a spicy Italian sausage. You want to use smoked sausage with a robust flavor and a spicy kick. Try your best to find the andouille smoked sausage, but when in a pinch, either of these alternatives will do just fine.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound cajun or andouille smoked sausage sliced into ¼ inch rounds
- 1 pound chicken breast meat cubed
- 1 large yellow onion chopped
- 1 large bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 (28-ounce) can diced tomatoes undrained
- 1 (15-ounce) can tomato sauce
- pinch dried red pepper flakes optional
- 2 bay leaves
- 2 ½ cups chicken broth
- 1 teaspoon creole seasoning
- 2 cups parboiled rice also sometimes called converted rice
Instructions
- Heat oil in a large dutch oven over medium-high heat. Add the sausage and chicken and cook, stirring frequently until the sausage has browned – about 5 to 8 minutes. Spoon the meat out of the skillet with a slotted spoon leaving the remaining oil in the pot and set the meat aside.
- Add the onions and pepper and cook, stirring frequently, until the onions are translucent – about 5 minutes. Add the garlic and cook until fragrant – about 1 minute.
- Add the undrained tomatoes, tomato sauce, red pepper flakes (if desired), bay leaves, broth, creole seasoning. Bring to a boil.
- Stir in uncooked rice and return the chicken and sausage to the pot. Stir well. Cover and reduce heat and cook about 25 minutes – stirring occasionally – or until rice is tender and most of the liquid has been absorbed.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Great recipe❤️ Made it for my husband & me, loved it! Today I made it for my daughter & her family! Thanks for sharing this great recipe!
So glad y’all enjoyed it!
I made this but added one ingredient, celery, had to have the holy trinity!
Glad to hear you enjoyed it!
My family said this recipe was “off the chain!” I was nervous about making something new but this was easy and so flavorful!
Ha! Love that! So glad they enjoyed it, Amy!
Can you cook this jambalaya in a crockpot pot?
You can, but the rice is the tricky part in a slow cooker since it can go from fluffy to mushy if it cooks too long. This jambalaya finishes with uncooked rice stirred in and simmered until tender, so I’d treat the crockpot like a “flavor builder” and add the rice late.
Here’s my best way to do it: brown the sausage and chicken first (for flavor), then put the meat, onions, peppers, garlic, tomatoes, tomato sauce, broth, seasoning, etc. into the crockpot and cook on LOW until everything’s good and happy. Then stir in the parboiled rice and let it cook just until tender, keeping an eye on it so it doesn’t overcook.
5 stars. Made it tonight with basmati rice and while it took a little longer and needed one more can of liquid, the finished product was amazing. Only question. How do we call this southern cooking without the holy trinity? Where’s the celery. LOL
Ha! You caught me. Every now and then I wander off and make something Southern without the trinity and I just hope nobody notices.
I’m so glad it turned out great for you. And if that celery is calling your name, you can absolutely toss some in next time. I won’t tell a soul.
Just made this as written and it is wonderful! Thank you for this, it will definitely be my new Jambalaya recipe. This dish is going to be on regular rotation, it is the best dish I have tried in a long while.
I’m so glad to hear you loved it, Rachel!
I used thighs instead of breasts, added shrimp as well near the end after par cooking. Also added celery. This recipe is very tomato heavy, which is fine, but I’d cut some out next time. Overall quite good either way, thank you!
It looks delicious! Thanks for sharing!
I made do with what l had, stir fry and not enough peppers and onions already diced,no sausage – l used fennel seasoning a whole chicken thighs, diced roasted garlic tomatoes and chicken broth – came out great – l have a whole pot already done in case l loose power as we are snowed in on top of a mountain.
That sounds like a delicious and resourceful meal! I love how you made it work with what you had on hand.
I made this last night at the coast of New England during a “noreaster” and it was incredible! I had to use Kielbasa, but it was fine after I sliced it thin and browned it well. I had everything else in my pantry. It makes a lot! My two cents is to stir early and often, so it won’t stick at the bottom. Also give it a while to cool down, while stirring, before serving.
Glad to hear that you enjoyed it! Thanks for sharing your tips!
Thank you for telling me which recipe that you prefer. I will be making the recipe that I received on line from you today. It sounds so yummy!
Sure hope you’ll enjoy it!
In the recipe,it calls for 21/2 cups of chicken broth. Your book calls for only one cup of chicken broth. Which should I use?
Hi Mary! This is an updated recipe that calls for different quantities of both the rice and broth. This version also specifies the use of converted/parboiled rice. Either recipe works just fine, but I prefer this updated version.
I found this recipe in your cookbook. The recipe is a little different. Which one should I follow? They have the same ingredients, but not the exact same instructions.
So yummy and easy !! I made it today to freeze for Mardi Gras next week. Can’t wait for Tuesday !! I have made many of your recipes and they are always a huge success with my family !! Thank you so very much !! God bless you & your family !!
Thanks so much, Laurie! I’m so happy to hear that!
Has anyone ever tried adding chopped okra? If so, how much did you use?
I haven’t, but think it sounds like a delicious addition!
This was very good. I was skeptical because it wasn’t as complicated as my past jambalaya recipes. It was perfect.
It was easy and probably my best jambalaya.
I went with the parboiled rice. I have two grocery stores that I frequent. One I use it for the meats, produce and dairy. The other I use for the other stuff (water, dog food, canned goods, rice, etc.)
So at my first store, i was looking for that parboiled rice. I looked up and down. I could not find it. I know I was annoying other people because I was holding them up. We’re supposed to be six feet apart. At the second store, I was doing the same thing. Looking up and down all around. I could not see anything that said parboiled. I was going to give up and my hunch told me to pick up Uncle Ben’s and put my reading glasses on. That’s parboiled. Who knew? I never used that rice ever. I used it last night to make this recipe and I’m telling you, awesome.
There are so many rices out there and it is important to use the right one.
BTW, Stacey, if you’re reading this, I still think about your dog that died when I see your recipe emails and I wonder how you’re feeling. .
Hi Diana! I am so glad that you enjoyed this!! I love the flavors in this one and I’m so glad you shared the tip about the rice. You are so sweet to remember my sweet Sadie. I am much better now and can remember her fondly without the tears. Thank you for thinking of me.
I would like to make this using riced cauliflower for a Lo carb meal. Would I use the same amount of liquid? Any Lo carb tips? Thank you.
That’s just not something I’ve worked with, so I can offer much help. Maybe someone else has trie it and can chime in.
Stacey,
When I read this recipe, I couldn’t find any instructions as to when to add the chicken and sausage back into the rice….. did I miss something? It sounds yummy!
Nope! They got edited out, but are back in there. 🙂
I’ve made this a couple times and the only question i have is about the rice. I have used minute rice and it almost comes out like oatmeal. It is still delicious. Should I be using something other than minute rice? I started cutting back on the amount of chicken broth and the overall cook time to help keep the rice from getting mushy.
Since minute rice is parcooked, it doesn’t need a long cook time. This recipe is best with regular uncooked rice. You can certainly reduce the broth a bit and only cook it until the rice is cooked to your liking if you opt for the minute rice.
I tried this recipe today and after 45 minutes, the rice as still slightly crunchy. I added another 1/2 cup of water to it hoping it will turn out. It was a lot of work for it not to be good. 🙁 Does high altitude have any impact on cooking rice? we live in Denver. Thanks.
HI Jenn! Oh, I just hate to hear you’ve had trouble. Yes, high altitude will cause you to need to add some additional liquid. The additional 1/2 cup should be just fine. That said, it’a slo important the make sure the liquid os boiling before you stir in the rice. Hope that fixed it for you.
I am from North Louisiana. I’ve never had Jambalaya! I don’t like spicy cajun foods. But, this looks really good. I’m wondering what kind of side dish and bread goes with this? I am going to make this for supper. Thank you for sharing recipes with us.
I usually just do it with some garlic bread and a salad. Enjoy!
Thank you so much for sharing! This looks delicious and I’m definitely doing it this week — I’ve done other jambalayas before, but this looks so much simpler. Is there a variation with shrimp somewhere, just out of curiosity?
Twanae, I’ve got to watch the heat for some of my family members too, so I get the potential problem. 🙂 If you use the kielbasa instead of the andouille, you should be fine. I’d also recommend adding the seasoning gradually — I’d do 1/4 tsp at a time and stir, cook a little, and taste. I’m guessing that you should be fine with the regular amount, though.
I’d second Stacy’s suggestion of a salad for a side, but if you wanted an alternative, I’ve done cooked greens (mustard, collard, turnip, kale, spinach, chard, you name it) as a side with jambalayas before, and we all liked it. Granted, but we’ll eat about anything that’s a cooked green at my house — the dandelions aren’t safe in the yard. 😀 Garlic bread, though, definitely, although I’d guess cornbread would be good, too. (Granted, I’d eat cornbread with about anything, so.)
Thanks, Elizabeth! You can find my shrimp version here: https://southernbite.com/one-pot-sausage-and-shrimp-jambalaya/
Corn bread, green beans, apple sauce etc.
Quick question – how large of a dutch oven will it take to fit this recipe? Thank you!
I usually use my 5 to 6-quart.
Great! Used the 5.5-qt and it fit perfectly. I recently moved to Oregon from Baton Rouge, and thanks to this, I was able to treat my friends to a recipe from my home. Absolutely a winner! Thanks so much for the answer, and for the recipe!
So great to hear, Maggie!! I’m tickled everyone enjoyed it!
Hi! Have you ever tried to make this in advance and freeze it? Thanks!
I haven’t, but I think it would work just fine as long as it is cooked completely before freezing.
This was absolutely delicious! We used conecuh sausage since it’s our favorite and it was perfect. Thank you, it’s a keeper!
Awesome!! SO glad you enjoyed it!!
I have tried this recipe twice and both times the rice did not cook and and the center of my le creuset dutch oven burned.Should I be adding more chicken stock. Should I be bringing the rice to a boil before simmering
That’s so strange. Yes, I would absolutely recommend adding more stock if you’e having the problem. You can also bring it to a boil, add the rice, then reduce the heat. SO sorry to hear you’ve had trouble.
Hello from Oklahoma. Went to a restaurant called “The Shack Seafood & Oyster Bar. Wonderful almost as good as NOLA food and strangely enough didn’t have Biegnets on the menu! Anyway I had this dish: Chicken & Sausage Jambalaya. This was fantastic! I came home and googled for a recipe and yours came up! I am in love with this dish! And, I am loving the recipes you have and as time goes by, I’ll get more acquainted with more of them! Thank you so much! 🙂
Thanks so much!! I hope you find lots and lots you enjoy!!
Hey Stacey…Thank you so much…our whole family loved it…our two boys gobbled it up…so good
Great news! I’m so glad y’all enjoyed it!
Can this be made in the crockpot
I’ve never done that. I’m hesitant to recommend it because the rice could get way overcooked.
Stacey,
I have a very similar recipe I got out of a TASTE OF HOME Magazine a few years back,but I plan on making your recipe soon. 🙂 I am blessed by your remarks at the beginning of your recipes.
Thanks so much, Beverly!
what kind of creole seasoning would you recommended?
I typically use Zatarains.
Serving size? I don’t want to make too much and end up having to throw most of it away.
I don’t include serving sizes for lots of reasons. What might be a serving to one person, might be a side to another. Nonetheless, this recipe makes a lot – probably enough to very comfortable feed 6 people.
Heh. I was reading the comments and was surprised to see so many ask about serving size. Then I had to laugh at your: “What might be a serving to one person, might be a side to another.” True dat.
For example, two tacos is all I can take. I used to eat four. My husband and son can still eat four or more.
I used to be a big eater (super-size fries, please) and skinny as all that. Now I’m in my 50’s and my stomach has shrunk or something. Can’t eat half of what I dream of eating. Have been plans when I go out to restaurants. Eyes always bigger than my stomach. Yet, I’m not as thin as I used to be when I could eat a three-quarter pound cheeseburger.
Anyway, back to the Jambalaya. I like this recipe. I mostly use this one when I make Jambalaya. I have one other bookmarked that uses bone-in chicken. It’s a little more complicated that way, but I really cannot say that one tastes better than the other. So, this is the winner due to ease. I think it comes down to the andouille and the creole or cajun seasoning used. The taste and quality of those can vary.
As for my personal experience of serving size – for my family of three, it makes one dinner and then two subsequent lunches for my husband.
Yikes. I see I already commented on this recipe a few years ago. I was just fixing to make it tonight, and sometimes you get good tips in the comment section, so I was scrolling through them. Forgot I had already commented on it. See? I still have it bookmarked. It passed the cooking test for me. (I have a very organized bookmarked recipe cabinet.)
Ha! Love it!!
Ha! Thanks for the insight, Diana! Glad to hear you’ve enjoyed this one!
Delicious! I’ve never made Jambalaya before so was kind of nervous. I doubled the recipe and fed 10 firefighters with it. They left that table full and happy, compliments to you for the recipe!
Well that’s quite the compliment there! Glad it turned out well for you!
What can I substitute for creole seasoning?
I’m just not sure there is a substitute.
I googled John’s creole seasoning recipe and had all the spices already!
That’s awesome! It’s great when you can whip up a recipe with what you already have on hand.
In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. Store in an airtight container for up to three months…….
(found this)
Thanks for the tip!
So if I were to get six serving out of this, how big would the portion size be?
I have comfortably fed six folks with this recipe, though I’m not sure on the exact portion amount – it’s not huge, but plenty.
This was my first time making Chicken & Sausage Jambalaya & it was so easy to make and tasted delicious.
Thank You so Much
From Honolulu, Hawaii
Wonderful!! I’m so glad you liked it!
Can i use paste instead of the whole tomatoes
I wouldn’t recommend it.
I used this recipe for my first time, now my every time and I have received tons of compliments with those I have been lucky to share it with. I am so glad I found this recipe…,thank you 🙂
I’m so glad you found it too! So glad everyone is enjoying it! 🙂
Awesome recipe! I made this today; it was so simple and very flavorful. I used brown rice and turkey sausage with extra Creole seasoning in mine…so yummy…thank you for sharing your recipe. I look forward to trying others you have available.
Sounds delish! So glad it turned out well for you.
Fantastic recipe. I personally added additional bell peppers, half a hebenaro, and more fresh diced tomatoes. I also poached my chicken in a cajun broth before pulling it and adding to the rest. Although not the entire same, this was a great starting point.
ADDITIONAL: You can find most of your “Cajun” andullie sausage at your local grocery store next to your ave johnsonville italian sasauges.
Sounds great! Thanks for the info!
I have this cooking, & it smells amazing. Let’s see if a Canadian girl can cook up some Jambalaya. Thanks for sharing!
Ooooo, I hope y’all enjoyed it!! Thanks for sharing!
Currently have this cooking and it’s smelling great! As a Northern girl I always find myself drawn to Southern recipes! Thanks for such an easy one to follow 🙂
I hope y’all enjoyed it, Kristen!
is the can of diced tomatos drained or not?
Add the entire can, juice and all.
How many people will this feed?
thanks, Robb
Hi Robb! It depends on portion size and whether you’re serving this as a side or a main course. If you’re serving as a main course, I bet you could easily feed 5 or 6 folks.
Making this for supper, can’t wait. Just had to add that I’m using Conecuh sausage too. The best sausage in the WORLD!
Awesome! I hope y’all enjoyed it!
Great and delicious recipe. I agree about the sausage. It’s impossible to find where I live now but kielbasa works! That’s the thing I miss most about Louisiana, the sausage. I wanted to let you know I pinned this recipe on Pinterest 🙂
Where do you get andouille or cajun sausage OR what is a good substitution? Have been wanting to try something like this or etoufee’, but can’t seem to find the sausage in GA, maybe I’m just not looking in the right place!
There are only a few places I can find it here, but you can use any smoked sausage like kielbasa. That will make a perfect substitution.
Absolutely delicious!!! Will definitely keep making this! I needed a bit more kick so I sprinkled Cajun seasoning on my own portion. 🙂
I think you must be looking in the wrong place. In Alabama it is in the grocery stores.
YUMMMMY! Looks so good and so easy too! I will be making it real soon! Thanks!
I hope you enjoy it!!
Yup, that’ll do it. You have my apcaipirteon.